Equilibrium distribution data for osmotic drying of apple cubes in sugar-water solution

Shyam S. Sablani, M. Shafiur Rahman, Dawood S. Al-Sadeiri

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Equilibrium distribution coefficient data were obtained for osmotic dehydration of apple cubes in sugar syrup of different concentrations and temperatures. The initial concentration of sucrose was varied from 30% to 70%, and temperature was varied from 22°C to 90°C. The distribution coefficients for solids ranged from 0.466 to 1.46, and for water it ranged from 0.621 to 1.80. The distribution coefficient for solids increased with the increase in temperature while it decreased with the increase in syrup concentration. However, the distribution coefficient for water decreased with increasing temperature and it increased with the increase in syrup concentration. A multiple regression analysis of experimental data was carried out to correlate distribution coefficients with dimensionless temperature and syrup concentration.

Original languageEnglish
Pages (from-to)193-199
Number of pages7
JournalJournal of Food Engineering
Issue number2
Publication statusPublished - Apr 2002



  • Equilibrium distribution coefficient
  • Moisture transfer
  • Porosity
  • Solute transport

ASJC Scopus subject areas

  • Food Science

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